Roasting artichokes

Bring out their great nutty flavor

The main California artichoke belt stretches from San Mateo County south into Monterey County. Christie Vogel of El Granada, at the northern end of the region, wrote enthusiastically about her way of cooking the vegetables: She roasts them, to maximize their nutty flavor. The process is so simple, you can tuck it in your head; just choose the number of artichokes to cook, and pick a pan (or pans) into which they will fit.

4. Bake in a 375º oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

5. Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice (about 1 teaspoon each for each artichoke half) to roasting pan, place over high heat (if container is microwave-safe, put in a microwave oven at full power ― 100%) until butter is melted, and drizzle over artichokes. Serve hot or at room temperature.